Indian spices
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subconti ...
,
rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...
,
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
,
goat
The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...
,
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
,
prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.
The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...
,
fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...
) or in some cases without any meat, and sometimes, in addition,
eggs
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
and
potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
es.
''Biryani'' is one of the most popular dishes in
South Asia
South Asia is the southern subregion of Asia, which is defined in both geographical
Geography (from Greek: , ''geographia''. Combination of Greek words ‘Geo’ (The Earth) and ‘Graphien’ (to describe), literally "earth descr ...
, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in
Iraq
Iraq,; ku, عێراق, translit=Êraq officially the Republic of Iraq, '; ku, کۆماری عێراق, translit=Komarî Êraq is a country in Western Asia. It is bordered by Turkey to the north, Iran to the east, the Persian Gulf and K ...
,
Thailand
Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is b ...
, and
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
. ''Biryani'' is the single most-ordered dish on Indian
online food ordering
Online food ordering is the process of ordering food, for delivery or pickup, from a website or other application. The product can be either ready-to-eat food (e.g., direct from a home-kitchen, restaurant, or a virtual restaurant) or food that h ...
One theory states that it originated from ''birinj'' ( fa, ), the Persian word for rice. Another theory states that it is derived from ''biryan'' or ''beriyan'' ( fa, ), which means "to fry" or "to roast". It may alternatively be related to the Persian word ''bereshtan'' ( fa, ) which likewise means "to roast (onions)", as the dish is often prepared by flavouring rice with fried onions and meat, besides mild spices. Persian was used as an
official language
An official language is a language given supreme status in a particular country, state, or other jurisdiction. Typically the term "official language" does not refer to the language used by a people or country, but by its government (e.g. judiciary, ...
in different parts of medieval India by various Islamic dynasties.
Origin
The exact origin of the dish is uncertain. In
North India
North India is a loosely defined region consisting of the northern part of India. The dominant geographical features of North India are the Indo-Gangetic Plain and the Himalayas, which demarcate the region from the Tibetan Plateau and Central ...
, different varieties of ''biryani'' developed in the Muslim centres of
Delhi
Delhi, officially the National Capital Territory (NCT) of Delhi, is a city and a union territory of India containing New Delhi, the capital of India. Straddling the Yamuna river, primarily its western or right bank, Delhi shares borders ...
(
Mughlai cuisine
Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islami ...
Lucknow
Lucknow (, ) is the capital and the largest city of the Indian state of Uttar Pradesh and it is also the second largest urban agglomeration in Uttar Pradesh. Lucknow is the administrative headquarters of the eponymous district and division ...
(
Awadhi cuisine
Awadhi cuisine ( hi, अवधी पाक-शैली, ur, ) is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisi ...
) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of ''biryani'' emerged from
Hyderabad Deccan
Hyderabad State () was a princely state located in the south-central Deccan region of India with its capital at the city of Hyderabad. It is now divided into the present-day state of Telangana, the Kalyana-Karnataka region of Karnataka, and ...
(where some believe the dish originated) as well as
Tamil Nadu
Tamil Nadu (; , TN) is a state in southern India. It is the tenth largest Indian state by area and the sixth largest by population. Its capital and largest city is Chennai. Tamil Nadu is the home of the Tamil people, whose Tamil language ...
(
Ambur
Ambur is a town and municipality in newly announced Tirupattur District, Tamil Nadu, India. It is located on the banks of the Palar River between Chennai and Bangalore. Ambur has a sizeable leather industry, and is known for its spicy biryani an ...
,
Thanjavur
Thanjavur (), also Tanjore, Pletcher 2010, p. 195 is a city in the Indian state of Tamil Nadu. Thanjavur is the 11th biggest city in Tamil Nadu. Thanjavur is an important center of South Indian religion, art, and architecture. Most of the Gr ...
,
Chettinad
Chettinad (also known as Chettinadu) is a region located mainly in the Sivaganga district historically ruled by Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District in Tamil Nadu, India..Karaikudi and ...
Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South ...
Telangana
Telangana (; , ) is a state in India situated on the south-central stretch of the Indian peninsula on the high Deccan Plateau. It is the eleventh-largest state and the twelfth-most populated state in India with a geographical area of and 3 ...
, and
Karnataka
Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnat ...
(
Bhatkal
Bhatkal, is a coastal town in the Uttara Kannada District of the Indian state of Karnataka. Bhatkal lies on National Highway 66, which runs between Mumbai and Kanyakumari, and has Bhatkal railway station which is one of the major railway s ...
) where Muslim communities were present.
According to
historian
A historian is a person who studies and writes about the past and is regarded as an authority on it. Historians are concerned with the continuous, methodical narrative and research of past events as relating to the human race; as well as the st ...
Lizzie Collingham, the modern ''biryani'' developed in the royal kitchens of the
Mughal Empire
The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...
(1526–1857) and is a mix of the native spicy rice dishes of India and the Persian '' pilaf''. Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.
Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text '' Ain-i-Akbari'' makes no distinction between ''biryanis'' and ''pilaf'' (or ''pulao''): it states that the word "biryani" is of older usage in India. A similar theory, that ''biryani'' came to India with
Timur
Timur ; chg, ''Aqsaq Temür'', 'Timur the Lame') or as ''Sahib-i-Qiran'' ( 'Lord of the Auspicious Conjunction'), his epithet. ( chg, ''Temür'', 'Iron'; 9 April 133617–19 February 1405), later Timūr Gurkānī ( chg, ''Temür Kü ...
's invasion, appears to be incorrect, because there is no record of ''biryani'' having existed in his native land during that period.
According to Pratibha Karan, who wrote the book ''Biryani'', ''biryani'' is of Mughal origin, derived from ''pilaf'' varieties brought to the Indian subcontinent by
Arab
The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...
traders. She speculates that the ''pulao'' was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became ''biryani'' due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.
According to Vishwanath Shenoy, the owner of a ''biryani'' restaurant chain in India, one branch of ''biryani'' comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.
There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.
Difference between biryani and pulao
File:Mirchi ka salan and Dahi chutney.jpg, Two ''biryani'' accompaniments, ''
mirchi ka salan
Mirchi ka salan ( ur, ), or curried chilli peppers,Hyderabadi mirchi ka salan
'' and ''
raita
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...
''
'' Pilaf'' or ''pulao'', as it is known in the Indian subcontinent, is another mixed rice dish popular in the
cuisines of the Indian subcontinent
Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka.
Staples and common ingredients
Chapati, ...
, Central Asia, and Middle Eastern cuisine. Opinions differ on the differences between ''pulao'' and ''biryani'', and whether actually there is a difference between the two.
According to Delhi-based historian Sohail Hashmi, ''pulao'' tends to be plainer than ''biryani,'' and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions. ''Biryani'' contains more gravy (or ''yakhni''), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. ''Biryani'' is also cooked with additional dressings and often would have a light layer of
socarrat
Socarrat are fired clay tiles covered with a white base and generally painted in red and black. These were placed between beams and joists in buildings’ ceilings and eaves. Their origin is typically medieval but subsequent production of these ...
at the bottom.
Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a ''biryani'' consists of two layers of rice with a layer of meat (and vegetables, if present) in the middle, while the ''pulao'' is not layered.
Colleen Taylor Sen
Colleen Taylor Sen is a Canadian–American translator and author specializing in Indian cuisine. She has written eight books, many articles and has also contributed entries to encyclopedias.
Early life
Sen was born in Toronto. She holds a B.A ...
lists the following distinctions between ''biryani'' and ''pulao'':
* ''Biryani'' is the primary dish in a meal, while the ''pulao'' is usually a secondary accompaniment to a larger meal.
* In ''biryani'', meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice. ''Pulao'' is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. However, some other writers, such as Holly Shaffer (based on her observations in
Lucknow
Lucknow (, ) is the capital and the largest city of the Indian state of Uttar Pradesh and it is also the second largest urban agglomeration in Uttar Pradesh. Lucknow is the administrative headquarters of the eponymous district and division ...
), R. K. Saxena and Sangeeta Bhatnagar have reported ''pulao'' recipes in which the rice and meat are cooked together and then simmered for dum cooking until the liquid is absorbed.
* ''Biryanis'' have more complex and stronger spices compared to ''pulao''. The British-era author
Abdul Halim Sharar
Abdul Halim Sharar ( ur, ; 4 September 1860 – 1 December 1926) was an Indian author, playwright, essayist and historian from Lucknow. He left behind, in all, hundred and two books. He often wrote about the Islamic past and extolled virtues l ...
mentions the following as their primary difference: ''biryani'' has a stronger taste of curried rice due to a greater amount of spices.
Ingredients
Ingredients for ''biryani'' vary according to the region and the type of meat and vegetables used. Meat (of either chicken, goat, beef, lamb, prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are sometimes also used when preparing ''biryani''. Corn may be used depending on the season and availability. Navratan ''biryani'' tends to use sweeter, richer ingredients such as cashews, '' kismis'' and fruits, such as
apple
An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ' ...
s and
pineapple
The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...
s.
The spices and
condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...
s used in biryani may include fennel seeds, '' ghee'' (clarified butter),
nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
pepper
Pepper or peppers may refer to:
Food and spice
* Piperaceae or the pepper family, a large family of flowering plant
** Black pepper
* ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae
** Bell pepper
** Chili ...
cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are r ...
bay leaves
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...
mint
MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaA ...
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
s,
tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...
saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...
.
The main ingredient that usually accompanies the spices is chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with ''
dahi chutney
Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent. It is popular in South India and is a side dish along with ''mirchi ka salan'' for the popular Hyderabadi biryani.
Ingre ...
'' or ''
raita
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...
'', ''
korma
Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy.
Etymology
The English name is an anglicisation of Hind ...
'',
curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in trad ...
, a sour dish of
aubergine
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit.
Mo ...
(''
brinjal
Eggplant ( US, Canada
Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world' ...
''),
boiled egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, ...
, and
salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...
.
Preparation styles: pakki versus kacchi biryani
''Biryani'' can be cooked using one of two styles/techniques, ''pakki'' ("cooked") and ''kacchi'' ("raw").
* In a ''pakki biryani'', the rice, marinated meat, and any vegetables are partially ("three-quarters") cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric to give the rice different colours and flavours).The contents are then
baked
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferre ...
to complete the cooking and allow the flavours to combine. Alternatively, the components may be fully cooked, and then simply combined by layering before serving.
* In a ''kacchi biryani'', layers of raw marinated meat are alternated in layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking, or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients' own moisture: the cooking vessel's lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape (proper
Dum pukht
Dum pukht ( fa, دُم پخت), larhmeen, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions a ...
).A yoghurt-based marinade at the bottom of the cooking pot provides additional flavour and moisture. Potatoes often comprise the bottom-most layer (a technique also used in Iranian cuisine), because, with their natural moisture content, they brown well with less risk of getting burned accidentally. The lid is not opened until the dish is ready to serve.
''Kacchi biryani'' is technically much more demanding and time-consuming than ''pakki biryani'', for the following reasons:
* The different ingredients—meat, rice, potatoes—have different cooking times: tender cuts of meat/chicken can be fully cooked well before the rice is done. To prevent this, many ''kacchi'' recipes use parboiled (semi-cooked) rice rather than raw rice.
* If direct heat is used, there is a risk that the food layer in contact with the vessel bottom may get burned while the interior's contents are still raw. This risk is minimized by sustained baking with moderate heat, or very slow cooking on low direct heat. This approach, however, increases cooking time considerably.
* One method is cooking the dish "blind", with the cooking vessel sealed, so one cannot monitor cooking progress—it takes understanding of the raw foods used, the heat required to cook those raw foods, and how the climate can affect the cooking process. Hence making ''kacchi biryani'' requires a seasoned hand.
Varieties
In the Indian subcontinent
There are many types of ''biryani'', whose names are often based on their region of origin. For example, Sindhi ''biryani'' developed in the Sindh region of what is now Pakistan, and Hyderabadi ''biryani'' developed in the city of Hyderabad in South India.
Some have taken the name of the shop that sells it, for example: ''
Haji Biriyani
Haji biryani (also known as Hajir biryani) is one of the oldest restaurants in the heart of Old Dhaka, Bangladesh, selling chevon biryani (dish made with highly seasoned rice and goat's meat). The restaurant also sells borhani (a salted mint dri ...
'', ''Haji Nanna Biriyani'' in
Old Dhaka
Old Dhaka ( bn, পুরান ঢাকা, Puran Dhaka) is a term used to refer to the historic old city of Dhaka, the capital of Bangladesh. It was founded in 1608 as Jahangirabad or Jahangirnagar ( bn, জাহাঙ্গীরনগ ...
, ''Fakhruddin Biriyani'' in
Dhaka
Dhaka ( or ; bn, ঢাকা, Ḍhākā, ), formerly known as Dacca, is the capital and largest city of Bangladesh, as well as the world's largest Bengali-speaking city. It is the eighth largest and sixth most densely populated city i ...
, Students ''biryani'' in
Karachi
Karachi (; ur, ; ; ) is the most populous city in Pakistan and 12th most populous city in the world, with a population of over 20 million. It is situated at the southern tip of the country along the Arabian Sea coast. It is the former c ...
, Lucky ''biryani'' in Bandra, Mumbai and Baghdadi ''biryani'' in Colaba, Mumbai. ''Biryanis'' are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.
Ambur/Vaniyambadi biryani
Ambur/Vaniyambadi ''biryani'' is a variety cooked in the neighboring towns of
Ambur
Ambur is a town and municipality in newly announced Tirupattur District, Tamil Nadu, India. It is located on the banks of the Palar River between Chennai and Bangalore. Ambur has a sizeable leather industry, and is known for its spicy biryani an ...
and
Vaniyambadi
Vaniyambadi () is a town in the Tirupattur district of Tamil Nadu and the headquarter for the Vaniyambadi Revenue district comprising Vaniyambadi and Ambur. It is located about 200 km from Chennai and 178 kilometer from Bengaluru. The Van ...
in the
Tirupattur district
Tirupattur district, or Tirupathur district, is one of the 38 districts in the southern Indian state of Tamil Nadu. The district was formed in 2019 by the division of Vellore district into three smaller districts. Its creation alongside Ranipet ...
of the northeastern part of
Tamil Nadu
Tamil Nadu (; , TN) is a state in southern India. It is the tenth largest Indian state by area and the sixth largest by population. Its capital and largest city is Chennai. Tamil Nadu is the home of the Tamil people, whose Tamil language ...
, which has a high Muslim population. It was introduced by the
Nawabs of Arcot
The Carnatic Sultanate was a kingdom in South India between about 1690 and 1855, and was under the legal purview of the Nizam of Hyderabad, until their demise. They initially had their capital at Arcot in the present-day Indian state of Tamil N ...
who once ruled the area. It is typically made with ''jeera samba'' rice.
The Ambur/Vaniyambadi ''biryani'' is accompanied with ''dhalcha'', a sour ''
brinjal
Eggplant ( US, Canada
Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world' ...
'' curry, and ''pachadi'' or ''raitha'' (sliced onions mixed with plain curd, tomato, chilies and salt). It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice. Ambur-style ''biriyani'' is popular as street food all across
South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territ ...
.
Beef biryani
Beef ''biryani'', as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani ''biryani'', in which buffalo or cow meat is used. This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani ''biryani'' is made with small cubes of beef, regular spices, onions and many tomatoes. It has a distinct tomato, ''jeera'' and ''dhania'' flavour. In Kerala, beef ''biryani'' is well known. The Bhatkali ''biryani'' is a special variant where the main ingredient is onion. Its variations include beef, goat, chicken, ''titar'', egg, fish, crab, prawn and vegetable ''biryani''.
Bhatkali/Navayathi biryani
This is an integral part of the Navayath cuisine and a specialty of
Bhatkal
Bhatkal, is a coastal town in the Uttara Kannada District of the Indian state of Karnataka. Bhatkal lies on National Highway 66, which runs between Mumbai and Kanyakumari, and has Bhatkal railway station which is one of the major railway s ...
, a coastal town in
Karnataka
Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnat ...
. Its origins are traced to the Persian traders who left behind not only ''biryani'' but a variation of ''kababs'' and Indian breads. In Bhatkali ''biryani'', the meat is cooked in an onion and green chili based ''masala'' and layered with fragrant rice. It has a unique spicy and heady flavour, and the rice is overwhelmingly white with mild streaks of orange.
Though similar to those in
Thalassery
Thalassery (), formerly Tellicherry, is a municipality, Commercial City on the Malabar Coast in Kannur district, in the state of Kerala, India, bordered by the List of districts of India, districts of Mahé, India, Mahé (Pondicherry), Kozhikode ...
, this ''biryani'' differs with lingering after-notes of mashed onions laced with garlic. A few chilies and spices littered with curry leaves lends a unique flavour to Bhatkal ''biryani''. No oil is used.
Bohri biryani
Bohri ''biryani'', prepared by the Bohris is flavoured with many tomatoes. It is popular in
Karachi
Karachi (; ur, ; ; ) is the most populous city in Pakistan and 12th most populous city in the world, with a population of over 20 million. It is situated at the southern tip of the country along the Arabian Sea coast. It is the former c ...
.
Chettinad biryani
Chettinad
Chettinad (also known as Chettinadu) is a region located mainly in the Sivaganga district historically ruled by Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District in Tamil Nadu, India..Karaikudi and ...
''biryani'' is famous in the Indian state of
Tamil Nadu
Tamil Nadu (; , TN) is a state in southern India. It is the tenth largest Indian state by area and the sixth largest by population. Its capital and largest city is Chennai. Tamil Nadu is the home of the Tamil people, whose Tamil language ...
. It is made of ''jeeraka samba'' rice, and smells of spices and '' ghee''. It is best taken with ''nenju elumbu kuzhambu'', a spicy and tangy goat meat gravy. The ''podi kozhi'' is usually topped with fried onions and curry leaves.
Degh Ki biryani/Akhni Biryani of Parbhani
''Degh ki biryani'' is a typical ''biryani'' made from small cubes of beef or
mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
. This ''biryani'' is famous in
Parbhani
Parbhani (, IPA ) is a city in Maharashtra state of India. It is the administrative headquarters of Parbhani District. Parbhani is one of the largest cities in Marathwada region. Parbhani is around away from regional headquarters of Aurangaba ...
and generally served at weddings.
The meat is flavoured with ginger, garlic,
red chili
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for t ...
garam masala
Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...
'', fried onion and
curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...
. This ''biryani'' is also known as ''kachay gosht ki biryani'' or ''dum biryani'', where the meat is marinated and cooked along with short grain and fine rice. It is left on a slow fire or '' dum'' for a fragrant and aromatic flavour.
Delhi biryani
The Delhi version of ''biryani'' developed a unique local flavour as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked ''biryani'' in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travelers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions of ''biryani''. This is the reason why most shops that sold ''biryani'' in Delhi, tended to be near mosques such as
Jama Masjid
A congregational mosque or Friday mosque (, ''masjid jāmi‘'', or simply: , ''jāmi‘''; ), or sometimes great mosque or grand mosque (, ''jāmi‘ kabir''; ), is a mosque for hosting the Friday noon prayers known as ''jumu'ah''.*
*
*
*
*
*
*
...
(for travellers) or traditional shopping districts (such as
Chandni Chowk
The Chandni Chowk, also known as Moonlight Square is one of the oldest and busiest markets in Old Delhi, India. It is located close to the Old Delhi Railway Station. The Red Fort monument is located at the eastern end of Chandni Chowk. It was b ...
).
Each part of Delhi has its own style of ''biryani'', often based on its original purpose, thus giving rise to Nizamuddin ''biryani'', Shahjahanabad ''biryani'', etc. Nizamuddin ''biryani'' usually had little expensive meat and spices as it was primarily meant to be made in bulk for offering at the
Nizamuddin Dargah
Nizamuddin Dargah is the dargah (mausoleum) of the Sufi saint Khwaja Nizamuddin Auliya (1238–1325 CE). Situated in the Nizamuddin West area of Delhi, the dargah is visited by thousands of pilgrims every week. The site is also known for its e ...
shrine and thereafter to be distributed to devotees. A non-''dum'' ''biryani'', using many green chillies, popularized by the Babu Shahi Bawarchi shops located outside the National Sports Club in Delhi is informally called Babu Shahi ''biryani''. Another version of Delhi ''biryani'' uses ''achaar'' (pickles) and is called achaari ''biryani''.
Dhakaiya biryani
The city of
Dhaka
Dhaka ( or ; bn, ঢাকা, Ḍhākā, ), formerly known as Dacca, is the capital and largest city of Bangladesh, as well as the world's largest Bengali-speaking city. It is the eighth largest and sixth most densely populated city i ...
in Bangladesh is known for selling Chevon ''Biryani'', a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat,
mustard oil
Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vola ...
, garlic, onion,
black pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...
,
saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...
cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are r ...
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
,
raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...
s and a small amount of cheese (either from cows or buffalo). Haji ''biryani'' is a favourite among Bangladeshis living abroad. A recipe was handed down by the founder of one Dhaka restaurant to the next generation. Haji Mohammad Shahed claimed, "I have never changed anything, not even the amount of salt".
Dhakaiya Kacchi ''Biryani'' is accompanied by ''
borhani
Borhani, ( bn, বোরহানী) is a traditional yogurt-like drink from Bangladesh. Borhani is made from sour doi, green chilli, mustard seeds, black salt, coriander and mint. It is considered by some to be a type of lassi. It is very commo ...
'', a salted mint drink made of yogurt, coriander, mint and salt.
Dindigul biryani
The
Dindigul
Dindigul, also spelt Thindukkal (), is a city in the Indian state of Tamil Nadu. It is the administrative headquarters of the Dindigul district. Dindigul is located southwest from the state capital, Chennai, away from Tiruchirappalli, away ...
town of
Tamil Nadu
Tamil Nadu (; , TN) is a state in southern India. It is the tenth largest Indian state by area and the sixth largest by population. Its capital and largest city is Chennai. Tamil Nadu is the home of the Tamil people, whose Tamil language ...
is noted for its ''biryani'', which uses a little curd and lemon juice for a tangy taste.
Hyderabadi biryani
Hyderabadi ''biryani'' is
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
’s most famous ''biryani''; some say ''biryani'' is synonymous with Hyderabad. The crown dish of Hyderabadi Cuisine, Hyderabadi ''biryani'' developed under the rule of
Asaf Jah I
Mir Qamar-ud-din Khan Siddiqi Bayafandi (11 August 16711 June 1748) also known as Chin Qilich qamaruddin Khan, Nizam-ul-Mulk, Asaf Jah and Nizam I, was the 1st Nizam of Hyderabad. He was married to the daughter of a Syed nobleman of Gulbarga. He ...
, who was first appointed as the governor of
Deccan
The large Deccan Plateau in southern India is located between the Western Ghats and the Eastern Ghats, and is loosely defined as the peninsular region between these ranges that is south of the Narmada river. To the north, it is bounded by the ...
basmati
Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.
'' rice, spices and goat meat. Popular variations use chicken instead of goat meat. There are various forms of Hyderabadi ''biryani'', such as ''kachay gosht ki biryani'' or ''dum biryani'', where goat meat is marinated and cooked along with the rice. It is left on a slow fire or '' dum'' for a fragrant and aromatic flavour.
Memoni/Kutchi biryani
Memoni ''biryani'' is an extremely spicy variety developed by the
Memons
The Memon are an Indo-Aryan ethnic group that originated in the Sindh region of Pakistan. The majority of the Memon people around the world follow the Hanafi fiqh of Sunni Islam. The Memon people have cultural similarities with the Khoja, Khat ...
of
Gujarat
Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...
- Sindh region in India and Pakistan. It is made with mutton, ''dahi'', fried onions, and potatoes, and fewer tomatoes compared to Sindhi ''biryani''. Memoni ''biryani'' also uses less food colouring compared to other ''biryanis'', allowing the rich colours of the various meats and rice (and vegetables, if present) to blend without too much orange colouring.
Kalyani biryani
Kalyani ''biryani'' is a typical ''biryani'' from the former state of
Hyderabad Deccan
Hyderabad State () was a princely state located in the south-central Deccan region of India with its capital at the city of Hyderabad. It is now divided into the present-day state of Telangana, the Kalyana-Karnataka region of Karnataka, and ...
. Also known as the "poor man's" Hyderabadi ''biryani'', Kalyani ''biryani'' is always made from small cubes of buffalo meat.
The meat is flavoured with ginger, garlic,
turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...
,
red chili
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for t ...
, cumin, coriander powder, and much onion and tomato. It is first cooked as a thick
curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in trad ...
and then cooked along with rice. Then given ''dum'' (the Indian method of steaming in a covered pot).
Kalyani ''biryani'' is supposed to have originated in
Bidar
Bidar (/ biːd̪ər/) is a city in the north-eastern part of Karnataka state in India. It is the headquarters of Bidar district, which borders Maharashtra and Telangana. It is a rapidly urbanising city in the wider ''Bidar Metropolitan area ...
s, who migrated to Hyderabad after one of the Nawabs, Ghazanfur Jang married into the
Asaf Jahi
The Asaf Jahi was a Muslim dynasty that ruled the Kingdom of Hyderabad. The family came to India in the late 17th century and became employees of the Mughal Empire. They were great patrons of Persian culture, language, and literature, the famil ...
family. Kalyani ''biryani'' was served by the Kalyani Nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their ''
devdi
Devdi or Deodi is a noble mansion where the Nawabs of Hyderabad lived. Dozens of them, with grand halls and serene courtyards, held the secrets of a distinct nobility
Nobility is a social class found in many societies that have an arist ...
'' or noble mansion.
Kolkata biryani
Calcutta or
Kolkata
Kolkata (, or , ; also known as Calcutta , the official name until 2001) is the capital of the Indian state of West Bengal, on the eastern bank of the Hooghly River west of the border with Bangladesh. It is the primary business, comme ...
''biryani'' evolved from the
Lucknow
Lucknow (, ) is the capital and the largest city of the Indian state of Uttar Pradesh and it is also the second largest urban agglomeration in Uttar Pradesh. Lucknow is the administrative headquarters of the eponymous district and division ...
Wajid Ali Shah
Mirza Wajid Ali Shah ( ur, ) (30 July 1822 – 1 September 1887) was the eleventh and last King of Awadh, holding the position for 9 years, from 13 February 1847 to 11 February 1856.
Wajid Ali Shah's first wife was Alam Ara who was better k ...
was exiled in 1856 to the Kolkata suburb of
Metiabruz
Garden Reach is a neighbourhood of the city of Kolkata in West Bengal, India. It is situated in the south-western part of Kolkata near the bank of the Hooghly River.
. Shah brought his personal chef with him. The Kolkata biriyani is characterized by the unique presence of potato in it, along with meat and egg ('dim' in Bengali). It is said that the Nawab, having is lost his kingdom, could not afford meat, so his chefs tried to compensate by adding potato. But serious historians have rejected this as a myth. When Wajid Ali Shah arrived in Kolkata, potato was an exotic vegetable in India and the former Nawab of Awadh, being a connoisseur of great food encouraged their chefs to try new ingredients in the dish. The Kolkata ''biryani'' is much lighter on spices but high on flavours.
Rawther biryani
This type of ''biryani'' is popular in the
Palakkad
Palakkad (), formerly known as Palghat, historically known as Palakkattussery is a city and municipality in the Indian state of Kerala. It is the administrative headquarters of the Palakkad District. Palakkad is most densely populated municipal ...
and Coimbatore regions. This was most commonly prepared by Rawther families in Kerala and Tamil Nadu. This type of ''biryani'' is cooked in a different style. Goat meat is most commonly used and it is entirely different from Malabar ''biryani''.
Sindhi biryani
The exotic and aromatic Sindhi ''biryani'' is known in Pakistan for its spicy taste, fragrant rice and delicate meat. Sindhi ''biryani'' is a beloved staple in food menus of Pakistani and Sindhi cuisine. Sindhi ''biryani'' is prepared with meat and a mixture of
basmati
Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.
rice, vegetables and various spices. Sindhi ''biryani'' is often served by
Pakistan International Airlines
Pakistan International Airlines ( ur, ; abbreviated PIA, ur, ) is an international airline that serves as the national flag carrier of Pakistan under the administrative control of the Secretary to the Government of Pakistan for Aviation. It ...
(PIA) on most of their international flights. A special version of Sindhi ''biryani'' sold by a shop in
Karachi
Karachi (; ur, ; ; ) is the most populous city in Pakistan and 12th most populous city in the world, with a population of over 20 million. It is situated at the southern tip of the country along the Arabian Sea coast. It is the former c ...
called the Students Center is popularly called "Students ''biryani''."
Sri Lankan biryani
''Biryani'' was brought into Sri Lanka by the South Indian
Muslims
Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...
who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s. In Sri Lanka, it is ''Buryani'', a colloquial word which generated from Buhari ''Biryani''. In many cases, Sri Lankan ''biryani'' is much spicier than most Indian varieties. Side dishes may include ''acchar,'' Malay pickle, cashew curry and mint ''sambol''.
Thalassery biryani
Thalassery ''biryani'' is the variation of ''biryani'' found in the Indian state of
Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South ...
. It is one of the many dishes of the Malabar Muslim community, and very popular.
The ingredients are chicken, spices and the specialty is the choice of rice called ''khyma''. ''Khyma'' rice is generally mixed with '' ghee''. Although a large number of spices such as mace,
cashew nuts
The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus '' Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cul ...
, sultana
raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...
shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the ...
, cloves and cinnamon are used, there is only a small amount of chili (or chili powder) used in its preparation.
A ''pakki'' ''biryani'', the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known as ''khyma'' or ''jeerakasala''. The '' dum'' method of preparation (sealing the lid with dough maida''.html" ;"title="Maida_(flour).html" ;"title="'Maida (flour)">maida''">Maida_(flour).html" ;"title="'Maida (flour)">maida''or cloth and placing red-hot charcoal above the lid) is applied here to avoid scorched rice.
Outside the Indian subcontinent
Burma
In Myanmar (Burma), ''biryani'' is known in Burmese as ''danpauk'' or ''danbauk'' (), derived from the Persian term ''
dum pukht
Dum pukht ( fa, دُم پخت), larhmeen, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions a ...
'', which refers to a slow oven cooking technique. ''Danbauk'' is a mainstay at festive events such as
Thingyan
Thingyan (, ; Arakanese: ; from Sanskrit '' saṁkrānti,'' which means "transit f the Sun from Pisces to Aries) is the Burmese New Year Festival that usually occurs in middle of April. Thingyan is the first ever water festival celebrated in ...
, weddings and donation feasts. Given ''danbauk'''s South Asian origins, ''danbauk'' restaurants and chains have traditionally been owned by Muslims, but in recent decades Buddhist entrepreneurs have entered the market.
Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice. In ''danbauk'', chicken specially seasoned with a ''danbauk'' masala spice mix, is cooked with the rice. ''Danbauk'' is typically eaten with a number of side dishes, including a fresh salad of sliced onions, julienned cabbage, sliced cucumbers, fermented limes and lemons, fried dried chilies, and soup. In recent decades, ''danbauk'' restaurants have innovated variations, including "ambrosia" ''biryani'' (), which features dried fruits and buttered rice.
Western Asia
In Iraq and in the states of the Persian gulf, ''biryani'' (برياني: "biryani") is usually saffron-based with chicken usually being the meat or poultry of choice. It is popular throughout Iraq especially with Assyrians and
Kurds ug:كۇردلار
Kurds ( ku, کورد ,Kurd, italic=yes, rtl=yes) or Kurdish people are an Iranian ethnic group native to the mountainous region of Kurdistan in Western Asia, which spans southeastern Turkey, northwestern Iran, northern Ira ...
. Most variations also include
vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker.
The term ''vermicelli'' is also used to ...
, fried onions, fried potato cubes, almonds and raisins spread liberally over the rice. Sometimes, a sour/spicy tomato sauce is served on the side (''maraq'').
In Iran, during the Safavid dynasty (1501–1736), a dish called ''Beriyan Polo'' (
Nastaliq script
''Nastaliq'' (; fa, , ), also romanized as ''Nastaʿlīq'', is one of the main calligraphic hands used to write the Perso-Arabic script in the Persian and Urdu languages, often used also for Ottoman Turkish poetry, rarely for Arabic. ''Nas ...
: ) was made with lamb or chicken, marinated overnight—with yogurt, herbs, spices, dried fruits like
raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...
s,
prune
A prune is a dried plum, most commonly from the European plum (''Prunus domestica''). Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of '' Prunus domestica'' varieties that have a high so ...
s or
pomegranate
The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall.
The pomegranate was originally described throughout the Mediterranean Basin, Mediterranean re ...
seeds—and later cooked in a ''tannour'' oven, then served with
steamed rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...
.
Afghan biryani
A different dish called ''biryan'' is popular in Afghanistan. ''Biryan'' traces its origins to the same source as ''biryani'', and is today sold in Afghanistan as well as in
Bhopal
Bhopal (; ) is the capital city of the Indian state of Madhya Pradesh and the administrative headquarters of both Bhopal district and Bhopal division. It is known as the ''City of Lakes'' due to its various natural and artificial lakes. It i ...
, India. ''Biryan'' is prepared by cooking ''
gosht
Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht , meaning ...
'' and rice together, but without the additional gravy (''yakhni'') and other condiments that are used in ''biryani''. The Delhi-based historian Sohail Hashmi refers to the ''biryan'' as midway between ''pulao'' and ''biryani''. Afghani ''biryani'' tends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces.
Indonesia
''
Nasi kebuli
Nasi kebuli ('; ar, الرز الكابلى; ) is an Indonesian variation of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee). It is popular among the Arab community in Indonesia and Be ...
'' is an Indonesian spicy steamed rice dish cooked in goat meat broth, milk and '' ghee''. ''Nasi kebuli'' is descended from ''kabuli palaw'' which is an Afghani rice dish, similar to ''biryani'' served in the
Indian subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...
.
Although Indonesia has authentic ''nasi kebuli'', Indonesia also inherited and has local-style of ''biryani'' which known as ''nasi biryani'' or ''nasi briyani''. ''Nasi biryani'' is popular among and often associated as Acehnese,
Arab Indonesian
Arab Indonesians ( ar, عربٌ إندونيسيون) or ''Hadharem'' (; sing., ''Hadhrami'', ), informally known as Jama'ah, and until the 20th century known as Codjas or Kodjas, note the work was also published in the Hague and Utrecht simulta ...
,
Indian Indonesian
Indian Indonesians ( id, Orang India Indonesia; ta, இந்திய இந்தோனேசியர்) are Indonesians whose ancestors whose ancestors originally came from the Indian subcontinent. Therefore, this term can be regarded a ...
and
Malay cuisine
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as ...
.
Malaysia and Singapore
''Nasi briyani'' dishes are very popular in Malaysia and Singapore. As an important part of
Malaysian
Malaysian may refer to:
* Something from or related to Malaysia, a country in Southeast Asia
* Malaysian Malay, a dialect of Malay language spoken mainly in Malaysia
* Malaysian people, people who are identified with the country of Malaysia regard ...
mamak stall
Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially in the countries of Malaysia and Singapore, which serve a type of Indian Muslim cuisine unique to the region by its Indian community.
Hi ...
s,
hawker centre
A hawker centre or cooked food centre is an open-air complex commonly found in Hong Kong, Malaysia and Singapore. They were built to provide a more sanitary alternative to mobile hawker carts and contain many stalls that sell different variet ...
s, and food courts as well as fine dining restaurants.
Mauritius
''Biryani'' dishes are very popular in Mauritius especially at Hindu and Muslim weddings and festivities. It is also widely available at street food places.
Philippines
Kapampangan cuisine
Kapampangan cuisine ( pam, Lútûng Kapampángan) differed noticeably from that of other groups in the Philippines. The Kapampangan kitchen is the biggest and widely used room in the traditional Kapampangan household.
When the Philippines was ...
of the Philippines (often in
Pampanga
Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region of the Philippines. Lying on the northern shore of Manila Bay, Pampanga is bordered by Tarlac ...
) features a special dish called '' nasing biringyi'' (chicken saffron rice), that is typically prepared only during special occasions such as weddings, family get-togethers or fiestas. It is not a staple of the Filipino diet as it is difficult to prepare compared to other usual dishes. ''Nasing biringyi'' is similar to the ''nasi briyani'' dish of Malaysia in style and taste. A version that has merged with the Filipino version of the Spanish ''paella'' is known as '' bringhe''.
South Africa
In the
Cape Malay
Cape Malays (, in Arabies script) also known as Cape Muslims or Malays, are a Muslim community or ethnic group in South Africa. They are the descendants of enslaved and free Muslims from different parts of the world who lived at the Cape duri ...
culture, a variation of ''biryani'' incorporates lentils as a key ingredient in the dish along with meat (usually beef, chicken, seafood or vegetables). The dish is made by cooking the rice and legumes and meat and gravy separately, then mixing it. Uncommonly, it is made using the ''dum''-cooking method. The spices are similar to those used in the original Indian ''biryani''.
Thailand
''Biryani'' in Thailand is commonly known as ''khao mhok'' ( th, ข้าวหมก). It is commonly paired with chicken, beef or even fish and topped with fried garlic. The dish is common in Thai cuisine and often served with a green sour sauce.
Similar dishes
Tehari
Tehari, tehri and tehari are various names for the vegetarian adaptation of Biryani but mainly classified as pulao. It was developed for the Hindu bookkeepers of the Muslim
s. It is prepared by adding the potatoes to the rice, as opposed to the case of biryani, where the rice is added to the meat. In Kashmir, tehari is sold as
street food
Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...
. Tehari became more popular during
World War II
World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposing ...
, when meat prices increased substantially and potatoes became the popular substitute in biryani.
Fried rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. ...